My dad's cole slaw was one of his most popular sides at Baby Sister's Soul Food restaurant. That's because it was everything cole slaw is meant to be: creamy, sweet and tangy, and soulful. My dad's commitment to creating the good food of his southern roots is proven in this dish. This Fourth of July weekend, I pulled open my dad's recipe book and made it just as he would've if he were still alive with me cooking in the kitchen. I've taken a slight drift from the original recipe though by replacing yellow mustard for dijon mustard for an extra mustardy kick; regular works fine too! Trust me, this one is good; many non-cole slaw eaters have been made into converts! Cook with soul; eat with pleasure!
1 head green cabbage, shredded
1 small head purple cabbage, shredded
2 large carrots, peeled and shredded
2 cup mayonnaise
2 tablespoons dijon mustard
1/4 cup pickle juice
1/8 cup granulated sugar
Kosher salt and fresh ground pepper
In a large mixing bowl, combine the cabbage, carrots, and red bell pepper. Mix together the mayonnaise, mustard, pickle juice, sugar, salt and pepper. Mix well to combine and taste for seasoning; add more pickle juice, sugar, salt or pepper as desired. Cook with soul. Eat with pleasure.